Old-Fashioned Cream of Potato Soup
Best Recipes, October 1995
1 1⁄2 hours — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||
Ingredients
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InstructionsPeel potatoes, cut into small chunks (about 1/2-inch) and place in a large saucepan. Add water until potatoes are just covered; sprinkle with salt. Over medium heat, cook potatoes until tender. Do not drain. Reduce heat to low; add celery salt, onion salt, pepper and parsley to potato-water mixture. Gradually stir in milk, beating continuously with a hand mixer on low. Add cheese; cook and stir over low heat until cheese melts and soup is hot. Garnish with fresh chopped parsley. |
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